6ozfrozen chopped spinachthawed and drained of liquid - see note below
1/4tred pepper flakesmore if you like it spicy
Preheat the oven to 350
Boil the jumbo shells according to package directions for al dente (should be about 7 minutes). They will continue to cook in the oven, so don't over cook while boiling.
While the shells cook, make the ricotta & spinach filling. In a large bowl beat 1 egg, add the ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan, garlic powder, dried basil, dried oregano, salt, and pepper flakes. Stir to combine.
Using your hands or a clean kitchen towel squeeze the liquid out of the thawed spinach, see note below. Do not skip this step or your recipe will be a watery mess. Crumble the drained spinach into the cheese mixture. Stir to combine, making sure the spinach is incorporated throughout the filling. Set aside.
In a 9x13 pan spread half the marinara evenly over the bottom.
Using a spoon fill the boiled and cooled pasta shells to the top with the ricotta mixture. Lay them in rows on top of the marinara in the 9x13 pan.
Pour the remaining marinara over top of the shells. Sprinkle with the remaining 1/2 cup parmesan and 1/2 cup mozzarella.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
Thawed Spinach Note: Two great ways to get ALL the liquid out of your thawed spinach. Do not skip this step!
Put the thawed spinach in a fine mesh sieve and press it against the sides until you cannot get anymore water out.
Wrap the thawed spinach in a clean kitchen towel and wring the water out of the spinach until the water stops leaking out.